No-bake hibiscus rosewater tart made with rolled oats, pistachio, almonds, and coconut oil, with creamy raspberry filling, and hibiscus rosewater jelly. This recipe is vegan, gluten-free and refined sugar-free.
Grease a 8-inch tart tin. Set aside. In a food processor combine oats, pistachio, sliced almonds and process until coarsely ground. Add dates and coconut oil, pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
Add raspberry, maple syrup, coconut milk, vanilla into a saucepan and cook on a medium-high heat, when the mixture started to boil, add agar-agar, constant stirring until agar completely dissolved.
Strain raspberry mixture through a mesh sieve over a small bowl. ( you can skip this step, but straining will result in a finer texture). Pour mixture to a cooled tart shell and place in the fridge for 1 hour t to set.
In a small pot, bring the water to a boil. Add rose buds, hibiscus and cover the pot, gently simmer the rose petals until they lose their colour. Add agar-agar and maple syrup. Stirring constantly, cook until agar-agar completely dissolve. Allow to boil for approximately 30 to 60 seconds. Turn off the heat and allow the hibiscus rosewater cool to room temperature before gently pouring over the top of the set raspberry filling. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with Rose petals, Rose Blossom and Pistachios. Enjoy!